This classic Greek Pastitso is a comforting, layered masterpiece featuring tender macaroni, a rich savory meat sauce, and a velvety béchamel topping. The dish balances the deep flavors of beef, tomatoes, and wine with the creamy richness of nutmeg-spiked cheese sauce. It is perfect for family dinners, holiday gatherings, or any occasion where you want to serve a substantial, satisfying main course. The texture is best when allowed to rest, allowing the layers to set for clean, square servings that hold together beautifully. A true crowd-pleaser that feels both rustic and elegant.
Pastitso 2
Description
This classic Greek Pastitso is a comforting, layered masterpiece featuring tender macaroni, a rich savory meat sauce, and a velvety béchamel topping. The dish balances the deep flavors of beef, tomatoes, and wine with the creamy richness of nutmeg-spiked cheese sauce. It is perfect for family dinners, holiday gatherings, or any occasion where you want to serve a substantial, satisfying main course. The texture is best when allowed to rest, allowing the layers to set for clean, square servings that hold together beautifully. A true crowd-pleaser that feels both rustic and elegant.Ingredients
Directions
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Preheat the oven to 180ðC (350ðF).
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Cook the macaroni in boiling salted water until just tender. Drain and return to the pan.
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Melt 4 tablespoons of butter until golden brown and pour over the macaroni.
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Add 1/2 cup of the grated cheese, the nutmeg, and salt and pepper to taste to the macaroni; toss well.
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Let the macaroni mixture cool slightly, then add 3 lightly beaten eggs and toss again. Keep aside.
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In a large skillet, gently fry 1 chopped large onion and 1 crushed garlic clove in 2 tablespoons of butter until the onion is soft.
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Increase heat and add 750 grams of ground beef. Stir well and cook until the meat begins to brown.
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Add 1/4 cup tomato paste, 1/2 cup dry red or white wine, 1/2 cup stock, 2 tablespoons chopped parsley, 1/2 teaspoon sugar, salt, and pepper.
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Cover and simmer the meat sauce over gentle heat for 20 minutes.
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In a saucepan, melt 1/3 cup of butter. Stir in 1/2 cup flour and cook gently for 2 minutes.
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Add 3 cups of milk all at once and bring to a boil, stirring constantly.
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Boil gently for 1 minute. Add 1/4 teaspoon nutmeg, salt, and pepper to taste.
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Cool the cream sauce slightly before stirring in 1 lightly beaten egg.
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Add 1/2 cup of the cream sauce to the cooked meat sauce and mix well.
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Butter a 33 x 23 x 8 cm (13 x 9 x 3 inch) oven dish.
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Spoon half of the prepared macaroni evenly into the base of the dish and top with the meat sauce.
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Cover with the remaining macaroni, levelling the top.
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Pour the remaining cream sauce over the macaroni and spread to completely cover.
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Sprinkle the remaining grated cheese on top.
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Bake in the moderate oven for 50 minutes until golden brown.
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Let stand for 10 minutes before cutting into squares to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 417.1kcal
- % Daily Value *
- Total Fat 28.7g45%
- Saturated Fat 17.2g86%
- Cholesterol 71.4mg24%
- Sodium 241.0mg11%
- Total Carbohydrate 34.1g12%
- Dietary Fiber 2.2g9%
- Sugars 1.2g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If Kefalotyri cheese is unavailable, Parmesan may be used instead.
Serves 12 as a first course; 6-8 as a main course.
Ensure the macaroni cools slightly before adding eggs to prevent scrambling.
Letting the pastitso rest for 10 minutes after baking helps it set for easier serving.
